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Mexican Shrimp Cocktail

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Directions

Step 1

In a large skillet over medium flame, add the olive oil, and, once hot, sauté the garlic and onion.

Step 2

Add the whole shrimp and cook for 2-3 minutes until cooked but not overcooked.

Step 3

Set the shrimp aside, and once manageable, peel and devein. Reserve.

Step 4

In a blender, combine the sautéed garlic and onion with the chipotle peppers, ketchup, orange soda, lemon juice, Worcestershire sauce and Maggi sauce.

Step 5

Toss the peeled shrimp with the cocktail sauce and incorporate the jalapeño and cilantro. Taste and season with salt and pepper.

Step 6

Serve, garnish with avocado slices, extra lime wedges and salt crackers or tortilla chips on the side.

Notes

  • Don’t overcook the shrimp to avoid them getting too firm.

Ingredients

  • 2 tbsp olive oil
  • 1 lb. Whole shrimp, the larger, the better.
  • 1 red onion, diced
  • 2 chipotle peppers La Costeña
  • 1 cup ketchup
  • 1/2 cup orange soda
  • 1/2 cup lime juice, plus lime wedges for garnish
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Maggi sauce
  • 4 tsp diced jalapeño peppers La Costeña
  • 1/2 cup cilantro, chopped
  • 1 avocado, sliced
  • Salt crackers or tortilla chips as needed for serving
  • Salt and pepper to taste

Author

Mexico Rico recipe

Habanero Chili

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Directions

Step 1

Season the ground beef with salt and pepper and set aside.

Step 2

In a large skillet, sauté the onion and garlic until fragrant and incorporate the bell pepper and the habanero; cook for a few minutes.

Step 3

Add the ground beef and brown evenly.

Step 4

Add the Black beans, diced tomatoes, beef broth, cumin, dark beer and sugar. Stir well and bring to a boil.

Step 5

Taste and season with salt and pepper.

Notes

  • Alternatively, garnish with a hefty addition of grated cheese and a side of tortilla chips.

Ingredients

  • 1 lb. ground beef
  • 1/2 onion diced
  • 2 garlic cloves, minced
  • 1 bell pepper, any color, diced
  • 2 habanero peppers La Costeña, chopped
  • 9 oz diced tomatoes
  • 8 oz whole black beans La Costeña, drained and rinsed
  • 1/2 cup beef broth
  • 1/2 cup dark beer
  • 1 tsp cumin
  • 1 tbsp brown sugar
  • Salt and pepper to taste
  • Cooking oil as needed

Author

Mexico Rico recipe

Homemade Jalapeño Poppers

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Directions

Step 1

Preheat the oven to 300°F

Step 2

Drain, slice open and devein the jalapeños.

Step 3

In a mixing bowl, combine the cream cheese, breadcrumbs, grated cheddar and garlic. Season with salt and pepper.

Step 4

Fill the jalapeños with a tablespoon of filling and arrange them in a baking tray lined with parchment paper.

Step 5

Bake for 10-15 minutes until the cheese is golden and bubbly

Step 6

Garnish with chopped parsley, and serve!

Notes

  • Serve while still warm.
  • Dip the jalapeño poppers in nacho cheese for an extra cheesy snack.

Ingredients

  • 1 can Whole Jalapeños La Costeña
  • 8oz pack of cream cheese
  • 1/2 cup breadcrumbs
  • 1/2 cup grated cheddar
  • 1 garlic clove, finely minced
  • 1/2 cup parsley, chopped
  • Salt and pepper to taste

Author

Mexico Rico recipe

Homemade Jalapeño Poppers

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Baked Chicken Nachos with Jalapeño

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Directions

Step 1

Add a tablespoon of cooking oil into a large skillet and sauté the garlic and shredded chicken until golden brown.

Step 2

Preheat the oven to 350°F.

Step 3

Arrange the tortilla chips in a baking tray and cover with one cup of grated cheese.

Step 4

Add the chicken and top with the Pinto beans, and add the rest of the cheese.

Step 5

Broil for 10-15 minutes until the cheese is bubbly, and remove from the oven.

Step 6

Drizzle with sour cream and top with Salsa Mexicana and Nacho Jalapeños.

Step 7

Slice, serve and enjoy!

Notes

  • Enjoy while the cheese is still runny.
  • Substitute the chicken with ground meat for different results.

Ingredients

  • 1 lb. chicken breast, cooked and shredded
  • 1 garlic clove, minced
  • 2 cup grated cheddar
  • 1 bag of tortilla chips
  • 1 can Pinto Beans La Costeña
  • 1 cup sour cream
  • 1 jar Salsa Mexicana La Costeña
  • 1 can Nacho Jalapeños La Costeña

Author

Mexico Rico recipe

Grilled Jalapeño and Bacon Skewers

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Directions

Step 1

Trim the top of the jalapeños, make an incision lengthwise and remove the seeds and veins.

Step 2

Combine the cream cheese, breadcrumbs, oregano, black pepper and butter in a food processor and stuff the jalapeños with a teaspoon.

Step 3

Wrap each jalapeño with half a slice of bacon and assemble the skewers with wooden skewers.

Step 4

Heat a non-stick skillet and shallow fry the skewers until the bacon is golden brown and crispy. Serve while still warm.

Step 5

Pat dry with a paper towel and allow the fried gorditas to cool until manageable.  

Step 6

Slit the gorditas with a knife and fill with minced onion, cilantro and Salsa Mexicana. Serve immediately.

Notes

  • Serve with a side of your favorite cheese dip.

Ingredients

  • 12 whole jalapeño peppers La Costeña
  • 16 oz cream cheese
  • 1/4 cup breadcrumbs
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 2 tbsp butter
  • 6 slices of thin bacon

Author

Mexico Rico recipe

Chipotle Chicken and bean tostadas with taquera salsa

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Directions

Step 1

Boil the chicken until fully cooked, allow it to cool and shred. Set aside.  

Step 2

Add two tablespoons of oil to a frying pan and cook the onion and garlic until fragrant. Add the tomato and chipotle and cook for five more minutes. 

Step 3

Incorporate the chicken and cook covered for 8-10 minutes. Stir often.  

Step 4

Taste and season with salt and pepper. 

Step 5

Spread a layer of refried beans into each tostada and top with 2-3 tablespoons of chicken stew.  

Step 6

Serve and garnish with shredded lettuce, fresh cheese, drizzled sour cream and salsa taquera.  

Ingredients

  • 2 lbs. chicken breast
  • 1/2 white onion, sliced
  • 1 garlic clove, minced
  • 4 plum tomatoes, diced
  • 2 chipotle peppers La Costeña, chopped
  • 1 can refried beans La Costeña
  • 1 bag of tostadas
  • Salt and pepper to taste
  • Cooking oil as needed

To serve

  • 1/2 cup shredded lettuce
  • 1/2 cup fresh cheese, crumbled
  • 1/2 cup sour cream
  • Salsa Taquera La Costeña, as needed

Author

Mexico Rico recipe

Habanero Chilaquiles Recipe

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Directions

Step 1

To make the sauce, add the green tomatoes, garlic and habaneros to a saucepan and cover with fresh water.  

Step 2

Bring to a boil and cook for 5-8 minutes until the tomatoes are tender. Blend the sauce. 

Step 3

Transfer the sauce to a saucepan and simmer while adding the tortilla chips. Stir often, avoiding damaging the chips.  

Step 4

Serve the chilaquiles and top them with shredded chicken, sour cream, fresh cheese, onion slices and cilantro. 

Ingredients

  • 1 lb. Chicken breast cooked and shredded.
  • 1lb green tomatoes (tomatillos)
  • La Costeña habanero peppers to taste
  • 1 garlic clove
  • 1 bag tortilla chips
  • Salt and pepper to taste
  • Cooking oil as needed

Author

Mexico Rico recipe

Deep-Fried Chicken Flautas with Refried Beans and Green Salsa

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Directions

Step 1

Bring a pot of water to a boil and cook the chicken. Drain and shred.  

Step 2

Add a teaspoon of cooking oil to a large skillet and sauté the onion and garlic for 2-3 minutes until fragrant.

Step 3

Add the tomato, cook for 1 more minute and incorporate the shredded chicken. Stir well and cook for 3-4 minutes.

Step 4

Taste and season with salt and pepper.  

Step 5

Fill each tortilla with a scoop of chicken filling and roll tightly. Use toothpicks to keep the rolled tortillas tight.

Step 6

Heat cooking oil in a deep skillet or saucepan, Alternatively, use a deep fryer or an air-fryer.  

Step 7

Fry the flautas until crispy. Pat dry with a paper towel and serve three on each plate.  

Step 8

Drizzle with sour cream, sprinkle with cheese, and top with lettuce and jalapeño slices. 

Step 9

Drizzle with Salsa Verde La Costeña and enjoy! 

Ingredients

  • 1.5 lb. shredded chicken breast
  • 1/2 white onion, minced
  • 1 garlic clove, minced
  • 2 tomatoes, finely diced
  • 12 corn tortillas
  • 1 cup sour cream
  • 1/2 cup queso fresco or grated cheese
  • 1 cup shredded lettuce
  • 1 can sliced jalapeños La Costeña
  • 1 jar Salsa Verde La Costeña
  • Cooking oil as needed
  • Salt and pepper to taste

Author

Mexico Rico recipe

Battered Jalapeños with Mexican Salsa

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Directions

Step 1

In a skillet, sauté the jalapeños until tender. 2-3 minutes. 

Step 2

Slit the jalapeños lengthwise with a carving knife and remove the seeds and veins.

Step 3

Fill each jalapeño with grated cheese. 

Step 4

Coat the jalapeños in flour and set aside. 

Step 5

Use a hand mixer to whip the egg whites with a pinch of salt until soft peaks form

Step 6

Preheat enough oil in a frying pan, dip the flour-coated jalapeños in the whisked egg whites and fry until golden on all sides. 

Step 7

Serve the battered jalapeños with a side of Salsa Mexicana. 

Notes:

  • Fill the jalapeños with cooked minced meat for heartier one-biters. 

Nutrition:

  • Calories: 491 
  • Fat: 35.4g 
  • Carbs: 16.6g 
  • Protein: 25.2g 

Ingredients

  • 12 Whole jalapeños La Costeña
  • 12 oz Manchego or cheddar cheese, grated
  • 1/2 cup all-purpose flour
  • 2 eggs whites
  • Salt and pepper to taste
  • Cooking oil as needed
  • 1 jar Salsa Mexicana La Costeña

Author

Mexico Rico recipe

Cheese and Corn Empanadas with Taquera Sauce

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Directions

Step 1

Mix the corn, jalapeño, onion and cheese in a mixing bowl.  

Step 2

Fill each empanada wrapper with 2-3 tablespoons of cheese filling. 

Step 3

Use the whipped egg to seal the empanada wrappers.  

Step 4

Refrigerate the empanadas for 30 minutes. 

Step 5

Preheat the oven to 400°F (205°C) 

Step 6

Place the empanadas on a baking tray lined with parchment paper and brush them with butter on both sides. 

Step 7

Bake the empanadas for 15-20 minutes until golden. 

Step 8

Serve with a side of Taquera sauce.  

Notes:

  • Add all types of veggies to fill your empanadas. You can also make meat and cheese empanadas. 

Nutrition:

  • Calories: 558 
  • Fat: 33.1g 
  • Carbs: 48.1g 
  • Protein: 19.5g 

Ingredients

  • 8-12 empanada wrappers
  • 1 can yellow corn kernels, drained
  • Slice Jalapeño La Costeña, to taste
  • 1/4 white onion, minced
  • 2 cups grated Manchego or Chihuahua cheese
  • 1 egg, whisked
  • 2 tbsp butter, melted
  • 1 jar Taquera Salsa La Costeña

Author

Mexico Rico recipe